INGREDIENTs
1 CUP THINLY VERTICALLY SLICED ONION 4 GARLIC CLOVES, MINCED
2 TBSP. CHOPPED FRESH OREGANO, DIVIDED 3/8 TBSP. SALT
1/3 TBSP. FRESHLY GROUND BLACK PEPPER 4 LARGE EGGS 1 OUNCE
REDUCED FAT POTATO CHIPS
COARSELY CRUMBLED AND DIVIDED
WHAT TO DO ?
- 1 HEAT A MEDIUM NONSTICK SKILLET OVER MEDIUM HIGH HEAT.
- ADD 1 TBSP. OIL. ADD ONION AND GARLIC
- COOK 6 MIN. STIRRING FREQUENTLY. REMOVE ONION MIXTURE FROM PAN, SET ASIDE.
- 2 COMBINE 1 TBSP. OREGANO, SALT, PEPPER, AND EGGS IN BOWL
- STIRRING WITH A WHISK. STIR IN HALF OF CRUMBLED POTATO CHIPS.
- RETURN PAN TO MEDIUM HEAT.
- ADD REMAINING 1 TBSP OIL TO PAN
- SWIRL TO COAT. ADD EGG MIXTURE COOK 1 MIN
- LIFT EDGES OF OMELET WITH A RUBBER SPATULA, TILTING PAN TO ROLL UNCOOKED EGG
- ONTO BOTTOM OF PAN. COOK 1 MIN. OR UNTIL CENTER JUST BEGINS TO SET BUT IS STILL
- VERY SOFT.
- ARRANGE ONION MIXTURE EVENLY OVER CENTER OF OMELET. RUN SPATULA AROUND
- EDGES AND UNDER OMELET TO LOOSEN FROM THE PAN FOLD IN HALF. SLIDE OMELET ONTO
- A PLATE CUT IN HALF.
- SPRINKLE HALVES EVENLY WITH REMAINING 1 TBSP. OREGANO
- AND REMAINING POTATO CHIPS.
